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Chicken Saltimbocca

Original recipe from Cuisine at Home
kept bythatdebi
recipe by

2 boneless skinless chicken breasts, butterflied in half to make 4 pieces
1 tablespoons extra virgin olive oil
8 ounces button or crimini mushrooms, halved or quartered
1 cup dry Marsala wine
1 cup low-sodium chicken broth
3 ounces proscuitto, chopped
2 tablespoons chopped fresh sage leaves
3 tablespoons unsalted butter
Salt & pepper, to taste

  1. Butterfly chicken breasts. Place in a Ziploc freezer bag and pound each side with a meat mallet until uniform thickness. Season with salt and pepper. Saute chicken in olive oil in large skillet over medium-high heat until browned on both sides. Remove from pan and set aside.
  2. Saute mushrooms in same pan over high heat until they start browning; season with a little salt and pepper. Add in proscuitto and brown.
  3. Deglaze with Marsala wine, scrapping up any brown bits. Reduce by 1/4. Add broth and simmer liquid until reduced by 1/2, about 5 minutes. Add the chicken the last two minutes.
  4. Off heat, stir in sage and butter.
  5. Serve over pasta.



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